Rioja Gran Reserva, Cune, CVNE
Manual harvest with field and sorting table selection, mostly from Las Anchas plot, where the Tempranillo vines are over 60 year old. After destemming, the grapes were fermented in concrete vats at temperatures between 82 and 86 degrees Fahrenheit. Total maceration time was 20 days. Afterwards the wine was placed in new French oak for malolactic fermentation. The wine spent nearly three years in a mix of used American and French oak barrels. Racking was done every 6 months. After oak ageing, the wine was bottled and spent another three years in our underground cellars.